A delicious dessert recipe for Cucumber and Pineapple Sorbet with just a dash of gin.

1/2 Cup Sugar
1/2 Cup Water
600g Cucumber (peeled and roughly chopped)
250g Pineapple Pieces (fresh or canned)
2 Tablespoons Lime Juice
2 Tablespoons Gin
1 Teaspoon Vanilla Extract

How to
Add sugar and water to a small saucepan.

Over medium high heat, stir until the sugar dissolves, then remove from heat and let cool to room temperature.

Add all ingredients to a blender and puree until everything is smooth.

Pour into a container and chill for at least 2 hours.

Pour puree into the bowl of your ice cream maker and process according to manufacturer’s directions.*

Scrape out sorbet from ice cream maker, into a container and freeze for at least 2 hours before serving.

Recipe courtesy of My Man’s Belly.

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